Appetizers and Salads
MUSTARD DIPPING SAUCE
MAKES ABOUT 1 CUP
2 teaspoons dry mustard
½ teaspoon salt
½ cup half & half or coffee cream
½ cup of Coco Lopez ® Cream of Coconut
2 egg yolks, beaten
1 tablespoon cider vinegar
In small saucepan, combine mustard and salt. Gradually add cream; mix until smooth.
Add cream of coconut and egg yolks; mix well. Over medium heat, cook and stir
constantly until thick and bubbly. Remove from heat; stir in vinegar. Cool.
Cover; refrigerate 4 hours or overnight. Serve chilled or at room temperature with your
favorite appetizers. Refrigerate leftovers